2022-2023 Undergraduate Catalog [ARCHIVED CATALOG]
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CH 1040 - The Chemistry of Wine and Beer
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The course covers the science and chemistry of brewing and wine making. The history and economics of beer and wine production will be introduced including how the production of beer and wine have impacted and been affected by society. The fermentation process of wine and beer making will be explored, as well as the chemistry of the ingredients and processes. Coursework will consist of hands-on learning, reading and writing assignments, discussion, and student presentations.
The laboratory component will cover various aspects of wine making and brewing in a hands-on experiential style. A major component will be brewing your own beer, making your own wine and learning smell profiles of beer and wine. Experiments are designed to present basic biology, chemistry and physical science concepts while not presuming a background in said sciences. In addition, analytical, spectroscopic and chromatographic methods will be used to analyze flavor, calorie content, purity and alcohol percentage. Special tours may also be arranged to regional breweries and wineries. There will be no consumption of alcohol in this course. (3 hours lecture/1 hours lab)
(SCI)
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